Sprinkle the mushrooms with lemon juice. In a food processor, fitted with a metal blade, coarsely chop the mushrooms. Melt the butter in a heavy saucepan over medium heat, and lightly sauté the shallots. Add the mushrooms, thyme, and bay leaf and sauté for 10 minutes, or until the liquid disappears. Add cream and stock and bring to a boil. Quickly reduce heat and simmer for 10 minutes.

In a small bowl, combine cornstarch with 1 tablespoon cold water and add to the soup. Continue to simmer 5 minutes longer, stirring constantly. Correct seasoning to taste.Serve in warm bowls. Sprinkle with minced parsley.

My Kitchen Must Haves

Kitchen-Aid Mixer (Bought at Best Store's "Scratch & Dent". Bret had to convince me that I wanted it because I didn't know any better!)Kosher Salt & Cracked Black Pepper by my Stove in Cute Little Dishes :)